Boston Cream Cake Supreme

“The cream filling is in the middle and is baked right in with the cake which starts with a mix. A wonderful chocolate glaze tops this delicious dessert. Very quick and easy to make, but prepare at least 2 hours ahead as it needs to be refrigerated before serving.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package yellow cake mix
  • 12 cup melted butter
  • 3 eggs
  • 34 cup water
  • Filling
  • 2 (3 1/2 ounce) packagesregular vanilla pudding (not instant)
  • 4 cups milk
  • Glaze
  • 1 (1 ounce) unsweetened chocolate square
  • 1 tablespoon butter
  • 2 -3 tablespoons water
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 350°.
  2. In 13x9" pan, combine 2 cups dry cake mix and melted butter; mix until crumbly.
  3. Press into pan.
  4. In large saucepan, combine pudding mix and milk, and cook as directed on pudding package.
  5. Pour pudding over cake mix in pan.
  6. Combine rest of dry cake mix, eggs and water until moistened and beat as directed on cake package.
  7. Pour cake mixture over pudding.
  8. Bake 30 to 35 minutes, or until top springs back when lightly touched.
  9. Remove cake from oven to a rack and cool.
  10. In small saucepan, combine first 3 glaze ingredients, heating until melted.
  11. Beat in sugar and vanilla until smooth. Immediately spread over cake.
  12. Refrigerate for 2 hours before cutting.

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